Toad in the Hole with Homemade Sausages

Vegan

New and improved recipe which has been dished up to TV food critics on ITV's Britain's Best Dish and they loved it! Serve with Rose's gravy or our Red Wine and Porcini Mushroom Gravy.

Serves:

Serves 4

Time:

1 hour

Ingredients:

Sausages (makes 8)
300g/10oz smoked tofu, cubed (Cauldron, Clearspot or Taifun for example)
½ white onion, roughly chopped
60g/2oz white bread
1 clove garlic
1 tbsp fresh sage, roughly chopped
1 tbsp tamari
1 tsp wholegrain mustard
1 tsp sesame oil
1 tbsp soya flour
Salt & pepper
1 tbsp sunflower oil

You can use shop-brought vegan sausages to save time, eg Linda McCartney for Redwood.

Batter
225g/8 oz self raising flour
1 tbsp + 1 tsp egg replacer powder
Pinch of salt
2 tsp lemon juice
280ml/9 fl oz soya yoghurt (eg Provamel or Alpro)
350ml/12 fl oz l unsweetened soya milk
1 tbsp Dijon mustard
½ tsp mixed herbs
4 tbsp sunflower oil

For best results use a Yorkshire pudding oven tray, which is pre-divided into 4 portion spaces.

Method:

1. Preheat oven to 200C/ 400F Gas Mark 6. Blend all of sausage ingredients, apart from sunflower oil, together in a food processor.

2. Divide mixture into 8 even-sized balls, and then roll each into neat sausage shapes on a chopping board.

3. Place on a plate and then put in fridge to chill while you make the batter.

4. Place all batter ingredients into a large bowl and blend with a hand blender until smooth and lump-free. Transfer into a jug.

5. Remove sausages from fridge.

6. Pour sunflower oil into the spaces of a 4 compartment Yorkshire pudding dish and place it in the oven to heat the oil through until bubbling. Remove from oven.

7. Arrange 2 sausages in each compartment, then quickly pour batter mix around them and return to the oven.

8. Cook for 40-45 mins until golden and risen. Don't open the oven during the cooking time.